Fried Polenta
- Makes4 servings
- Cook Time25 minutes
Soft polenta loses its creamy, pourable consistency with chilling. But Italians transforms those firm leftovers by cutting the polenta into squares and frying until crisp outside and tender inside. If you plan to serve soft polenta one night and fried polenta in the next few days, scale up the recipe for soft polenta so you have enough for both occasions: Increase the cornmeal to 2½ cups, the water to 13¾ cups and the salt to 5 teaspoons.
While the polenta cooks, grease an 8-inch square baking dish with 1 tablespoon extra-virgin olive oil. When the soft polenta has finished cooking, ladle 4 cups into the prepared baking dish and smooth it to an even layer. Cool to room temperature, cover with plastic wrap and refrigerate until firm, or up to two days. Fried polenta is a great accompaniment to stews, or it can topped with cheese or sauce and served as an appetizer or light main course. It often is eaten as a starter topped with chunks of Gorgonzola cheese and a drizzle of honey.
Don't use polenta that has not been chilled until very firm. It's best to give the polenta at least a full day in the refrigerator before cutting and frying.
Step 1
Remove the polenta from the baking dish by inverting it onto a cutting board. Cut into 9 squares. In a shallow dish, whisk the flour and ½ teaspoon each salt and pepper, then use to lightly coat all sides of each square, shaking off excess.
Step 2
In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons of oil until barely smoking. Add 4 or 5 of the squares and cook until lightly browned, about 4 minutes. Carefully flip each square and cook until lightly browned on the second sides, another 3 to 4 minutes. Transfer to a large plate and wipe out the skillet. Repeat with the remaining oil and polenta.
